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Black Bean Chili with Cilantro
Calico Chili
Cincinnati Chili
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Black Bean Chili with Cilantro

1/4 C dry sherry
1 Tbs olive oil
2 C chopped onion
1/2 C chopped celery
1/2 C chopped carrots
1/2 C seeded and chopped red bell pepper
4 C cooked black beans
2 C vegetable stock or water
2 Tbs minced fresh garlic
1 C chopped Italian plum tomatoes
2 tsp ground cumin
4 tsp chili powder (or to taste)
1/2 tsp dried oregano
1/4 C chopped fresh cilantro
2 Tbs honey
2 Tbs low sodium tomato paste

In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. add celery, carrots
and bell pepper and saute 5 minutes more, stirring frequently. Add
remaining ingredients and bring to a boil. Lower heat and simmer,
covered, for 45 minutes to 1 hour. Mixture should be thick, with all
water absorbed. Serves 6-8.
Serving suggestion: This chili is tasty with a garnish of crushed low
salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt,
or minced fresh cilantro.

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Calico Chili

1 tsp safflower oil
1/3 C red wine or vegetable stock
3 large onions, diced
3 C sliced white mushrooms
2 C chopped Italian plum tomatoes
4 cloves garlic, minced
1 C chopped celery
1 C chopped carrots
1 tsp ground cumin
5 C vegetable stock
2 Tbs chili powder (or to taste)
1 C garbanzo beans, soaked and drained
1 C kidney beans, soaked and drained
1 C pinto beans, soaked and drained
1/4 C diced canned green chilies
3 Tbs low sodium tomato paste
1 tsp dried basil

In large heavy pot, over medium heat, combine sherry and oil and heat to
simmering. Add onions and saute 8 to 10 minutes. Add mushrooms and
saute 5 minutes more, stirring frequently. add tomatoes, garlic,
celery, carrots, and cumin. Saute 5 to 8 minutes, or until carrots
soften. Add 5 C stock and remaining ingredients. Bring to a boil.
Lower heat and simmer, covered, until beans are soft and liquid is
absorbed, about 3 hours. Taste for seasoning, and add more chili powder
if desired. Serve hot. Serves 6 to 8.

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Cincinnati Empress Chili

2 tsp olive oil
2 medium onions, chopped finely
4 cloves garlic, minced
3 C vegetable stock
2 Tbs apple cider vinegar
1 large bay leaf, crushed #
5 whole allspice berries #
2 tsp salt or herbal substitute
3 Tbs chili powder
1 tsp carob powder (or cocoa)
2 C low sodium tomato sauce
1/2 tsp cayenne pepper, or to taste
1 tsp cumin
1 tsp cinnamon
2 C cooked pinto beans
2 C tofu, frozen, thawed, and crumbled

In large heavy pot, over medium-high heat, heat oil and saute onions for
8 to 10 minutes. Add remaining ingredients. Bring to a boil, then
lower heat and simmer for 1 1/2 hours. Add toppings of choice (see
below). Serves 6 to 8.

(for traditional chili with meat...this recipe is a little odd in this system)
->one way -- Chili
->two way -- chili and spaghetti
->three way -- chili and spaghetti topped with grated cheddar cheese
->four way -- chili and spaghetti topped with cheese and chopped onion
->five way -- chili with kidney beans and spaghetti topped with cheese
and chopped onion
->coney island -- hotdog in bun with mustard, topped with chili and cheese

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